Pork Teriyaki Rice Bowl (Rumbi Bowls)

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Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)

Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over quick and easy coconut rice. 

There’s a popular fast food restaurant in Utah, Rumbi Island Grill, that sells rice bowls with your choice of meat, sauce and rice. On Pressure Cooking Today, I recently posted a quick coconut rice recipe served with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. My family enjoyed it so much that a week later, I decided to create a pork version with leftover barbecued pork tenderloin and my garden veggies that needed to be used.


The pork version was just a delicious as the chicken version, so feel free to use whatever meat and veggies you’ve got hanging around. I also changed up the sauce a little bit. I wanted it a little bit thicker and cooked it in the microwave instead of on the stove top. I cooked it in my glass measuring cup with a spout, so I could just served it in the cup.

Be sure and cut the veggies in to similar size pieces so that they all cook at the same time. This is a quick and easy summer time meal that won’t heat up your house.

Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)
Yield: 6 servings

Pork Teriyaki Rice Bowl (Rumbi Bowls)

Cook Time 20 minutes
Total Time 20 minutes


  • 1 cup Mr. Yoshida’s teriyaki sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon fresh ginger
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 2 tablespoons cornstarch
  • 3 tablespoon cold water
  • 1 tablespoon vegetable oil
  • 4 carrots, peeled and grated
  • 1 small crookneck squash, chopped into small cubes
  • 1 small zucchini, chopped into small cubes
  • 1 cup chopped broccoli florets
  • 1 can (14 oz.) bean sprouts
  • 1 grilled pork tenderloin, cut into small cubes


  1. Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil.
  2. In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
  4. Serve over coconut rice drizzled with the prepared teriyaki sauce.
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originally published July 12, 2013 — last updated December 17, 2019
Categories: Pork